Whisky & Food

Dublin Coddle means Sunday evening in the city. Sausages, bacon, potatoes, and onions simmer for hours in their own juices, hearty and simple. A mild blend like Tullamore D.E.W. pairs well with it. Its vanilla and caramel notes pick up the bacon's savoriness without overpowering it.

Irish Stew is heartier and earthier. Lamb, potatoes, carrots, and leeks usually simmer together in the pot for hours. Here, a Single Pot Still like Teeling's works better. Its spicy, slightly oily texture holds its own alongside the meat instead of disappearing beneath it.

The rule of thumb here is simple: the richer and heartier the dish, the more structure the whiskey needs in the glass. A light, grain-forward blend can feel thin next to a heavy stew, while a robust pot still keeps pace with ease.

Something sweet often works well to finish. Irish soda bread with butter and jam pairs nicely with honey and vanilla notes like those in Kilbeggan. A simple apple cake also works, as long as it isn't too sweet. The whiskey picks up the sugar in the pastry rather than fighting against it.

On the coast, the Dublin Bay Prawn is a classic. This large shrimp usually arrives simply grilled or boiled. Its delicate, slightly sweet flavor calls for a more restrained whiskey. A grain-forward blend with little cask influence won't overwhelm the prawn, but will let it shine.

Robust Irish cheddar also finds its place alongside the glass. Its salty, slightly nutty flavor pairs well with the oily texture of a Single Pot Still. Together, cheese and whiskey make for a quiet finish once the rest of the meal has long been cleared away.